Quinoa Stuffed Green Peppers

As I was reading the back of the Quinoa (pronounced keen-wa) box out loud to my dad, I exclaimed that: "Quinoa contains more protein than any other grain! According to the National Academy of Science it is one of the best sources of protein in the vegetable kingdom!" He retorts that he prefers to get his protein from the animal kingdom and that whatever I'm making better have some flavor because he is not sold on Quinoa. I tell him not to worry and that it will be amazing. And? It was.

Quinoa Stuffed Peppers

Prep time: 15 minutes
Cook time: 60 minutes 

6 servings

1 cup Quinoa

6 large green bell peppers (or orange, yellow or red)

1 medium onion, diced

2 14oz cans of diced tomatoes

2 garlic cloves, finely chopped

1 cup mushrooms, chopped

1 can Golden Hominy, drained 

2 tablespoons olive oil

2 tablespoons cooking wine ( I used Marsala)

10 oz shredded cheese 

Pre-heat oven to 350 

Cook Quinoa in a pan with 2 cups of water. Bring to a boil then leave on simmer for 10-15 minutes, or until grain is soft. 

While Quinoa is cooking, cut tops of green peppers off and clean out the insides, and put in a baking dish

In a large skillet, heat olive oil up and add the onions, mushrooms and garlic. Saute for 5 minutes on medium heat. Add can of drained hominy and diced tomatoes. Cook for 10 or so minutes, add the wine and cook for 10 more. 

Mix in the cooked Quinoa with the vegetables until evenly blended in. Scoop mixture into the peppers and top with cheese. 

Bake for 30-35 minutes

Serve, and enjoy!

B